At last nights Delish Dishes Cooking Class we perfected Ravioli two ways. Traditional Ricotta and Lobster Filling. I paired the Lobster Ravioli with a delicate yet rich cream sauce. My students were raving so i needed to make sure I posted the recipe so that my students could enjoy the sauce when they make their Lobster Ravioli.
What you will need:
Large Saute Pan
1 stick of unsalted butter
1/2 qt of Heavy Cream
1/2 cup of grated cheese
Let's Get Cooking:
In the saute pan, with heat on med/high add in your stick of butter. Let the butter melt and bubble till you see brown peices starting to form. You'll think you are burning the butter, but you want it to crisp and turn a dark brown color. Once that happens, add in your heavy cream. take heat down to medium, stir quickly almost as if you are beating an egg and once the sauce is bubbling for about 30-60 seconds, add in your grated cheese, stir again continuously for about 1 minute and shut off your heat! Your brown butter cream sauce is completed.
Tips: You can use this cream sauce for any type of pasta, chicken or veal. It's delicious on just about everything!
Buon Appetito!
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Tuesday, February 21, 2012
Tuesday, February 7, 2012
Spicy Shrimp Oregonata over Honey Balsamic Salad
I had some shrimp, some lemon, and toasted garlic slivered almonds and I thought... hmm, I think these combinations could be delicious! I found a few other ingredients in my cupboards and voila, I created an amazing dish. This is a 15 minute meal that will leave you wanting more. It's healthy, filling and above all, makes a great presentation for you and your guests. Serve this as an appetizer or an entree.
This Dish will serve 4 people
What you will need:
Ingredients:
Large Saute Pan
3 table spoons of extra virgin olive oil
1 table spoon red pepper flakes (start with this amount so not to overwhelm your palette)
1/4 cup of fresh flat parsley (coarsley chopped)
2 table spoons fresh squeezed lemon
2 table spoons italian seasoned bread crumbs
1/4 cup of white wine
20 Large/Jumbo Shrimp (de-veined, shell off) and cleaned
1 clove of garlic, finely chopped
4 tablespoons of toasted slivered almonds (or any type of nut)
Salad & Dressing:
2 Heads of Romaine Lettuce (Chopped & Cleaned)
Large Bowl
2 tablespoons Honey
1 tablespoon brown mustard
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
Salt and Pepper
Let's get cooking:
Put your saute pan on med-high heat, add in your olive oil. Once the pan is hot, add in your garlic, let saute for 2 minutes or until golden brown. Now add in your shrimp. Cook for 3 minutes on each side until you see the shrimp curl and turn a beautiful bright pink color. Now add in your toasted almonds, sprinkling around and on top of the shrimp. Move the shrimp around the pan and add in your breadcrumbs. Try and get the breadcrumbs on the saute pan and not all over the shrimp, we want the crumbs to toast as well a bit before stirring the pan. Add your fresh lemon, Stir. Add in your red pepper flakes, these can go on top and around the shrimp. Stir. Add in your white wine and let the mixture reduce a bit, stir. We don't want this to be a sauce at all, we want to add in the wine for more flavor to balance out the heat and the acid. So make sure it reduces to almost nothing in the pan. Once it's completely reduced, without burning the bottom of the pan, add in your parsley, stir and let the shrimp rest.
In a large bowl add in 2 heads of Romaine Lettuce. In a separate smaller bowl or measuring cup, whisk together the balsamic, oil, honey and mustard. Pour dressing over your salad, add in salt and pepper, Mix very well.
By now your shrimp will just be cool enough to be a wonderful addition to your salad!
You can serve this two ways: Plate the salad than add on top a few pieces of your shrimp for each plate. Or Add in your shrimp over the salad in your bowl, mix together and serve on the table for everyone to plate themselves. Either way will be delicious.
Wine Recommendation: Mt Beautiful Sauvignon Blanc 2009
This Dish will serve 4 people
What you will need:
Ingredients:
Large Saute Pan
3 table spoons of extra virgin olive oil
1 table spoon red pepper flakes (start with this amount so not to overwhelm your palette)
1/4 cup of fresh flat parsley (coarsley chopped)
2 table spoons fresh squeezed lemon
2 table spoons italian seasoned bread crumbs
1/4 cup of white wine
20 Large/Jumbo Shrimp (de-veined, shell off) and cleaned
1 clove of garlic, finely chopped
4 tablespoons of toasted slivered almonds (or any type of nut)
Salad & Dressing:
2 Heads of Romaine Lettuce (Chopped & Cleaned)
Large Bowl
2 tablespoons Honey
1 tablespoon brown mustard
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
Salt and Pepper
Let's get cooking:
Put your saute pan on med-high heat, add in your olive oil. Once the pan is hot, add in your garlic, let saute for 2 minutes or until golden brown. Now add in your shrimp. Cook for 3 minutes on each side until you see the shrimp curl and turn a beautiful bright pink color. Now add in your toasted almonds, sprinkling around and on top of the shrimp. Move the shrimp around the pan and add in your breadcrumbs. Try and get the breadcrumbs on the saute pan and not all over the shrimp, we want the crumbs to toast as well a bit before stirring the pan. Add your fresh lemon, Stir. Add in your red pepper flakes, these can go on top and around the shrimp. Stir. Add in your white wine and let the mixture reduce a bit, stir. We don't want this to be a sauce at all, we want to add in the wine for more flavor to balance out the heat and the acid. So make sure it reduces to almost nothing in the pan. Once it's completely reduced, without burning the bottom of the pan, add in your parsley, stir and let the shrimp rest.
In a large bowl add in 2 heads of Romaine Lettuce. In a separate smaller bowl or measuring cup, whisk together the balsamic, oil, honey and mustard. Pour dressing over your salad, add in salt and pepper, Mix very well.
By now your shrimp will just be cool enough to be a wonderful addition to your salad!
You can serve this two ways: Plate the salad than add on top a few pieces of your shrimp for each plate. Or Add in your shrimp over the salad in your bowl, mix together and serve on the table for everyone to plate themselves. Either way will be delicious.
Wine Recommendation: Mt Beautiful Sauvignon Blanc 2009
Wednesday, September 28, 2011
Butternut Squash Soup
The weather hasn't turned colder yet, but I can't help but think of all the Fall Fun I'm going to have with Squash! Butternut squash is one of my favorite vegetables during this season and there is plenty of it, everywhere. This easy recipe is going to pair together to fall favorites.. Apples & Squash. You can also add this to the list of One Pot Wonders. Side note, this recipe uses a Handheld mixer, if you don't have one, you should get one, pouring a soup like this into a blender is messy and not necessary. The hand mixers aren't that expensive and can mix everything from soups to dips.
What you will need:
2 Whole Butternut Squashes, peeled and cut into squares. If you buy them packaged, already cut, 2 packages should do.
2 Whole Gala apples (you can really use any variety except Granny for this recipe) Skin off, and apple cubed
1 cup of vegetable or chicken stock/broth
1 whole Onion peeled and chopped
3 table spoons or a drizzle of Extra Virgin Olive Oil
1 large Pot
Salt & Pepper
1 table spoon of Cumin
3 cans of water (using the chicken/vegetable broth can)
Braun handheld mixer
Let's get Cooking:
In the pot, on Med-High heat, add in your Olive Oil. Once the Pot is heated, drop in your onions. Once the onions start to brown and become translucent, add in your cubed apples. Stir and add in salt and pepper.
After about 4 minutes, add in your cut squash. Stir once again. Now add in your broth and 3 cans of water. You should have enough liquid at this point to just about cover your ingredients, you don't want them swimming though because then the soup will be too thin. So you should still see a couple of squash pieces peek out! Stir and add in your cumin. Cover until it comes to a boil. Let it boil for about 15 minutes. Check the squash to make sure it is tender enough to blend (consistency of how you want potatoes to be if you were to mash them.
Remove the Pot from the Stove, or just turn off the gas. The pot will be extremely hot, so will the contents within, so be very careful. You may want to wait 10 minutes before blending if you aren't used to heat when cooking.Take your hand mixer and start blending.all of the ingredients in the pot until it is a smooth texture. You are ready to serve.
It is up to you if you want to add croutons to the top or a little cream.
Bon Appetito!
What you will need:
2 Whole Butternut Squashes, peeled and cut into squares. If you buy them packaged, already cut, 2 packages should do.
2 Whole Gala apples (you can really use any variety except Granny for this recipe) Skin off, and apple cubed
1 cup of vegetable or chicken stock/broth
1 whole Onion peeled and chopped
3 table spoons or a drizzle of Extra Virgin Olive Oil
1 large Pot
Salt & Pepper
1 table spoon of Cumin
3 cans of water (using the chicken/vegetable broth can)
Braun handheld mixer
Let's get Cooking:
In the pot, on Med-High heat, add in your Olive Oil. Once the Pot is heated, drop in your onions. Once the onions start to brown and become translucent, add in your cubed apples. Stir and add in salt and pepper.
After about 4 minutes, add in your cut squash. Stir once again. Now add in your broth and 3 cans of water. You should have enough liquid at this point to just about cover your ingredients, you don't want them swimming though because then the soup will be too thin. So you should still see a couple of squash pieces peek out! Stir and add in your cumin. Cover until it comes to a boil. Let it boil for about 15 minutes. Check the squash to make sure it is tender enough to blend (consistency of how you want potatoes to be if you were to mash them.
Remove the Pot from the Stove, or just turn off the gas. The pot will be extremely hot, so will the contents within, so be very careful. You may want to wait 10 minutes before blending if you aren't used to heat when cooking.Take your hand mixer and start blending.all of the ingredients in the pot until it is a smooth texture. You are ready to serve.
It is up to you if you want to add croutons to the top or a little cream.
Bon Appetito!
Monday, August 1, 2011
Chicken Marsala
We've got our 3rd Annual Lyndale Block Party coming up this weekend and on the menu besides other delicious dishes will be Chicken Marsala. Lots of people told me, why do all that work? It's too much, but really it isn't, doing this for a crowd or for a family of four is sure to please.
What you will need:
Large Sauce Pan/Frying Pan
1 Large Onion
6 thinly sliced chicken cutlets
3 cups of Marsala Wine
3 pads of butter
1 carton of white button mushrooms
Olive Oil
Flour to pat the cutlets
Let's get cooking:
In a large sauce pan, add in olive oil to cover the pan, turn your heat to medium. Dip your cutlets on either side with the flour, put on the side. Once the oil is heated, start frying your cutlets. Your pan should be large enough to fit all 6, if it isn't do a batch at a time. While the cutlets are frying, start slicing your mushrooms, cutting off the stems and slicing them long ways. Also start slicing your onion, somewhat thick.Once cutlets are completed, put on the side, add in your onions, mushrooms, and butter. Let them all saute. Once they start to become wilted/cooked, add in your chicken cutlets and 3 cups of Marsala cooking wine. Let this simmer for about 10 minutes. Meal Complete!
From start to finish your meal should be completed within 30-40 minutes depending on how fast you can move!. Serve with rice or potatoes for a starchy kick at the end! Some people even love this dish over Pasta!
Wine Recommendation: Joseph Phelps Cabernet Sauvignon 2007
What you will need:
Large Sauce Pan/Frying Pan
1 Large Onion
6 thinly sliced chicken cutlets
3 cups of Marsala Wine
3 pads of butter
1 carton of white button mushrooms
Olive Oil
Flour to pat the cutlets
Let's get cooking:
In a large sauce pan, add in olive oil to cover the pan, turn your heat to medium. Dip your cutlets on either side with the flour, put on the side. Once the oil is heated, start frying your cutlets. Your pan should be large enough to fit all 6, if it isn't do a batch at a time. While the cutlets are frying, start slicing your mushrooms, cutting off the stems and slicing them long ways. Also start slicing your onion, somewhat thick.Once cutlets are completed, put on the side, add in your onions, mushrooms, and butter. Let them all saute. Once they start to become wilted/cooked, add in your chicken cutlets and 3 cups of Marsala cooking wine. Let this simmer for about 10 minutes. Meal Complete!
From start to finish your meal should be completed within 30-40 minutes depending on how fast you can move!. Serve with rice or potatoes for a starchy kick at the end! Some people even love this dish over Pasta!
Wine Recommendation: Joseph Phelps Cabernet Sauvignon 2007
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